Orange Cranberry Muffins

I’m back! Not that I went that far, but I did take a little Thanksgiving blog break last week.

I hope everyone had a lovely Thanksgiving holiday. I usually do a big post on what we served for T-day, but it was just hubs, pugs and I this year as I was flying out the next day for a business trip. However, I still cooked up a storm, as you can see the highlights below. I might have gone a little crazy for a dinner for just two people!

So on to these muffins – these muffins are perfect for all those leftover fresh cranberries you have sitting in your fridge. I’m not talking about the cranberry sauce, but the actual cranberries. I don’t know about you, but I certainly didn’t the use the entire package I purchased and even if you did use the whole bag, go buy some more to make these muffins.

Orange cranberry muffins just call out the holiday season studded with bright pretty red cranberries and scented with just a bit of orange zest and juice. This is the time to get your citrus and fresh cranberries after all!

Whipped easily together without a mixer, it’s a quick breakfast treat perfect for any morning and they are made with low-fat Greek yogurt – so you know kind of guilt free. 🙂

I have alot of crabberry chutney leftover and wondering I can maybe incorportate it into a muffin like this. Do you think that would work? On another note, looks like you may be eating alot turkey for this week. That is a big bird!

I’ll be honest I’m not too familiar with gluten free flour, I usually use almond meal when I bake gluten free but I don’t recommend making the swap here for that recipe. From what I’ve heard you can substitute a gluten free 1 to 1 blend with no issues, so I would go with either Cup 4 Cup or Bob’s Red Mill Gluten Free 1 to 1 and proceed with the recipe as written.